GENERAL KITCHEN MANAGER

Direct the overall operation of the food service function; prepare, produce, and control food for all outlets and banquet facilities. Enhance the food product, use market research to develop new products, and control profit and loss.

Requirements

• High school or equivalent education
• Minimum of two years of culinary schooling
• 2 yr culinary degree or Interprovincial Red Seal Certification or Higher
• Two to three years prior experience as Kitchen Manager with knowledge of high volume international and domestic cuisines in a kitchen that generates $3M-$5M in annual revenue, profit and loss responsibility
• Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency
• First Aid w/CPR & AED certification or higher
• Able to obtain a recent up to date Food Safe Certificate and HACCP Certified

Benefits

• Generous Paid Time Off
• 401k Matching
• Retirement Plan
• Visa Sponsorship
• Four Day Work Week
• Generous Parental Leave
• Tuition Reimbursement
• Relocation Assistance